Savor these French buns, better known as buns with topknots. They’re so rich, you don’t need butter!

Ingredients

1

package regular or quick active dry yeast

3

tablespoons warm water, (105° F to 115°F)

2

tablespoons sugar

3 1/2

cups Gold Medal™ all-purpose flour or Better for Bread™ flour

1/2

cup sugar

1

teaspoon ground cinnamon

1/2

teaspoon salt

3/4

cup cold butter or margarine, cut up

1/3

cup milk

3

eggs

1 1/2

cups golden raisins

1

egg white, beaten

Directions

1Mix yeast, water and 2 teaspoons sugar in small bowl; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor; cover and process until mixed. Add butter; process until well blended.

2Beat milk and 3 eggs into yeast mixture with wire whisk; slowly add to flour mixture and process until well blended. Stir in raisins. (Dough will be sticky.)

3Place dough on well-floured surface; gently roll in flour to coat. Knead 1 minute until dough is smooth and springy, adding more flour if necessary. Place dough in greased large bowl, turning dough to grease all sides. Cover tightly and let rise in warm place 40 minutes.

4Grease 12 large muffin cups, 3x1 1/2 inches. Gently push fist into dough to deflate. Using about 1/4 cup dough each, make 12 balls; place in muffin cups. Using about 1 tablespoon dough each, make 12 smaller balls; place on top of each large ball. Cover and refrigerate at least 8 hours or overnight.

5Remove rolls from refrigerator. Let rise covered in warm place 40 to 45 minutes or until almost double.